Chermoula eggplant with bulgur and yogurt

Historically, bulgur was rural people’s food in the Middle East, while rice was for more affluent city folk. Still, it was a staple to many Palestinians. Today, it’s popular for salads and mezes.

Chermoula is a North African paste that gives fish and vegetables the aroma of preserved lemon mixed with spice. Here, the eggplants are combined with a sweet and salty bulgur salad for a modest vegetarian feast.

To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, paprika, lemon peel, two-thirds of the olive oil and a ½ teaspoon (2.5 ml) salt.

Cut the eggplants in half lengthwise. Score the flesh of each with deep, diagonal crisscross scores, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet cut side up. Put in the oven and roast for 40 minutes or until the eggplants are completely soft. Meanwhile, place the bulgur in a large bowl and cover with the boiling water.

Soak the raisins in the warm water. After 10 minutes, drain and add to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt and stir to combine.

Serve the eggplants warm or at room temperature. Place half of an eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall from both sides. Add some yogurt, sprinkle with cilantro and finish with a drizzle of olive oil. Serves 4 as a main course.

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From our dietitian

Cracked wheat or bulgur contains about 150 calories in a 250-millilitre portion. You also get 5.6 grams of protein and 30 grams of carbohydrates. Bulgur contains a significant fibre (8.2 grams per 250 millilitres), most of it being insoluble, which is great since Canadians average only between 4.5 to 11 grams of fibre daily (the recommended daily intake is 25 grams for women and 38 for men). Cracked wheat contains almost no sodium but plenty of potassium. It also adds B vitamins including folic acid and niacin, along with the minerals iron, manganese, magnesium, phosphorus, copper and zinc.